Wheat allergy: Symptoms and what to eat

The wheat allergy is a reaction that occurs in the immune against wheat proteins . In this sense, play a leading role the anti-Age antibodies . This type of allergy takes many forms: food allergy, asthma or rhinitis, associated with the progress of a job in close proximity to the wheat, and contact urticaria. In the first case the symptoms most characteristic are represented by rashes, gastrointestinal problems or affecting the respiratory system. However, this is quite rare allergy.

The symptoms

The symptoms of allergy to wheat occur because the immune system overreacts by producing antibodies and bringing many to the occurrence of eczema , fever , hay fever, asthma, stomach pain . In reality, however, we must make a clear distinction from celiac disease and gluten sensitivity . These are diseases that have various similarities, but also differences at the molecular level and in the mechanisms triggered by the immune response.

Gluten sensitivity may cause allergy-like symptoms from wheat , such as, for example, intestinal irritation, abdominal pain, bloating, heartburn, nausea, cramps, fatigue. Has only recently been recognized as a disorder in its own right. A difference of celiac disease, however it is symptomatic manifestations transitional.

Celiac disease, specifically, is a permanent intolerance to gluten , which occurs when you have a genetic predisposition and you consume foods that contain gluten . To diagnose an allergy to wheat, you should note the reference values ​​of IgE antibodies that are present in the blood and have a role in protecting the body from infection by parasites. Their value also varies according to age. In the first year of life correspond to 20 IU / ml, from 2 to 5 years up to 80, from 6 to 13 years up to 100, from 14 to 20 years up to 120, from 21 to 60 years up to 260, after the age of 60 up to 240.

What to eat

The diet for wheat allergy involves avoidance of foods made ​​from wheat, rye , spelled and kamut . However you can make use of a supply of flour of barley, rice, corn, oats, millet, quinoa and buckwheat. In particular, you should avoid pasta, bread, pizza, cookies, biscuits, crackers, sweets. It is also advisable to check the ingredients in some products, such as chocolates, nuts for the broth, sauces, soups, ready-made, frozen foods and sweets in general.